We had a go last year or so, the pork was salted for about 14 days, changing the salt regularly, then it was sewn up in a cotton or muslin bag and hung in the shed for a few months, it came out dried, sliced easily, and tasted fine (so i am told as I'm a veggie)...
Your Favourite Recipe for Home Cured Bacon...
- Thread starter Earthgirl
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